Oven-baked mushroom and bacon risotto |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
2 slices bacon |
1 onion, finely chopped |
1/2 pound(s) portobello mushrooms, gills removed, caps and stems chopped |
1 cup(s) arobrio rice, uncooked |
2 can(s) 14.5 oz each, fat-free reduced sodium chicken broth |
1/8 teaspoon(s) dried thyme |
1/4 teaspoon(s) ground black pepper |
2/3 cup(s) shredded parmesan cheese |
Directions:
1. Heat oven to 300 degrees F.
2. Place 2-quart casserole in oven to warm. Meanwhile, cook bacon in large skillet on medium heat until crisp. Remove bacon from skillet, reserving 1 T drippings in skillet. Drain bacon on paper towels.
3. Add onions to drippings in skillet; cook and stir 3 min. Add mushrooms; cook 10 minutes or until mushrooms release most of their liquid, stirring occasionally. Add rice; cook and stir 1 min. Stir in broth, thyme and pepper; bring just to simmer. Remove from heat. Crumble bacon, stir into rice mixture. Spoo into warmed casserole, cover.
4. Bake 30-35 minutes or until rice is tender and most of the liquid is absorbed. Add cheese, stir until melted.
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